In large bowl, combine carrot cake mix, 1 cup of water, oil and three of the eggs. Beat with electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on medium speed 3 minutes. Fold in raisins. Pour into prepared pan.

In another large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in sugar and vanilla until smooth. Beat in remaining 3 eggs just until combined. Slowly pour over carrot cake layer. Place cheesecake on a baking sheet.

Bake 11/2 to 13/4 hours or until center is set (top may be uneven and center may fall slightly as it cools). Cool in pan on wire rack for 15 minutes. Using small, sharp knife, loosen cake from the sides of pan. Cool 30 minutes. Remove sides of pan and cool completely. Refrigerate at least 4 hours before serving.

Topping: Preheat oven to 325 degrees. Line small baking pan with foil; lightly coat foil with cooking spray. In bowl, combine 2 tablespoons of the powdered sugar with the water and cinnamon. Stir in walnuts. Spread nuts in even layer in prepared baking pan. Bake 8 minutes. Cool.

In medium bowl, combine 1 cup powdered sugar and enough milk to make a drizzling consistency.

Cut cheesecake into wedges and place each wedge on a serving plate. Drizzle each slice with some of the powdered-sugar icing. Break up walnuts and place on top of cheesecake wedges.
Makes 16 servings.

* In response to a request for the salad dressing from the former Fritz’s Par-a-Dice, Olga Andrighetti of Taylorville submitted this recipe:

* Asparagus? Peas? Rhubarb? Spinach? Leeks? The Trading Post is looking for recipes using spring vegetables. If you have some good ones, please send them in.

The Trading Post runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, fax to (217) 788-1551 or e-mail food@sj-r.com. Please include your name, city and daytime phone number.

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